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Araştırma Makalesi    |    Açık Erişim
Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi 2025, Cilt 9(4) 279-288

Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets

Benzer Makaleler
Araştırma Makalesi Volume 2 Issue 1
Milk quality and food practices in dairy cattlefarming in the semi-arid region of Setif
Mansour Lynda-Maya, K Cheniti & K. Abbes
Makaleyi Görüntüle
Araştırma Makalesi Volume 2 Issue 4
Crude Fat Analysis from Some Meat Products by Differential Scanning Calorimetry
Tamara Mihociu, Mioara Negoita & Alina Culetu
Makaleyi Görüntüle
Araştırma Makalesi Volume 2 Issue 4
Carcass and Meat Composition in F1 Crosses of Two Lines of Slow-Growing Chickens Reared in Conventional or Alternative System with Access to Pasture
Evgeni Petkov, Teodora Popova & Maya Ignatova
Makaleyi Görüntüle
Araştırma Makalesi Volume 3 Issue 3
Biochemical Composition of Root Mass of Healthy and Damaged by the Larva of Plagionotus floralisPall. (Coleoptera: Cerambycidae) Alfalfa (Medicagosativa L.) Plants
Evgeniya Zhekova
Makaleyi Görüntüle
Araştırma Makalesi Volume 3 Issue 3
Forage Yield and Quality Attributes of Berseem Clover Genotypes under Mediterranean Climate
Celal Yucel
Makaleyi Görüntüle
Kısa Yazı Volume 3 Issue 4
Quality Characteristics and Chemical Composition of M. Longissimus thoracis in Crossbred Pigs
Jivko Nakev & Teodora Popova
Makaleyi Görüntüle
Araştırma Makalesi Volume 4 Issue 1
Impact of Vermicompost to Dent Corn (Zea mays L. indentata)
A. Gülgün Öktem & Abdullah Öktem
Makaleyi Görüntüle
Derleme Makalesi Volume 4 Issue 3
Properties of Sumac Plant and Its Importance in Nutrition
Özgür Karadaş, İsmail Yılmaz & Ümit Geçgel
Makaleyi Görüntüle
Araştırma Makalesi Volume 5 Issue 1
Toxicity of Rosmarinus Officinalis Essential Oil to the Pest Tetranychus Urticae Koch (Acari: Tetranychidae) and its Predator Phytoseiulus Persimilis Athias-Henroit (Acari: Phytoseiidae)
Asmae Bakkalı Aıssaouı, Amal El Amranı, Said Zantar & Houssam Annaz
Makaleyi Görüntüle
Araştırma Makalesi Volume 6 Issue 4
Technological Characteristic of Cabernet Sauvignon Wine Produced from Organically Grown Grapes
Tatyana Yoncheva
Makaleyi Görüntüle